Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique

Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.)

(2020) Peter Gläser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of cyanogenic glycosides in endemic species of wild almond seeds in the Zagros Mountains

(2020) Omid-Ali Amjadian et al.   Brazilian Journal of Botany

Identification of key metabolites based on non-targeted metabolomics and chemometrics analyses provides insights into bitterness in Kucha [Camellia kucha (Chang et Wang) Chang]

(2020) Dandan Qin et al.   FOOD RESEARCH INTERNATIONAL

The Age of Coumarins in Plant–Microbe Interactions

(2019) Ioannis A Stringlis et al.   PLANT AND CELL PHYSIOLOGY

Metabolomics analysis of Camellia sinensis with respect to harvesting time

(2019) Chaozhen Zeng et al.   FOOD RESEARCH INTERNATIONAL

A comparative metabolomics study of flavonoids in sweet potato with different flesh colors ( Ipomoea batatas (L.) Lam)

(2018) Aimin Wang et al.   FOOD CHEMISTRY

New Taste-Active 3-(O-β-d-Glucosyl)-2-oxoindole-3-acetic Acids and Diarylheptanoids in Cimiciato-Infected Hazelnuts

(2018) Barbara Singldinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolic response of longitudinal muscles to acute hypoxia in sea cucumber Apostichopus japonicus (Selenka): A metabolome integrated analysis

(2018) Li Li et al.   Comparative Biochemistry and Physiology D-Genomics & Proteomics

Nutritional evaluation and functional properties of the antioxidant polypeptide from Zanthoxylum bungeanum Maxim seeds kernel protein hydrolysate

(2017) Hong Yuan et al.   CyTA-Journal of Food

Identification of the chemical compositions of Ponkan peel by ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry

(2016) Ying Yang et al.   Analytical Methods

Characterization and Modulation of the Bitterness of Polymethoxyflavones Using Sensory and Receptor-Based Methods

(2016) A. Max Batenburg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isobutylhydroxyamides from Zanthoxylum bungeanum and Their Suppression of NO Production

(2016) Yuan Wang et al.   MOLECULES

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

(2015) Junke Li et al.   FOOD CONTROL

Identification and quantification of flavonoid aglycones in rape bee pollen from Qinghai-Tibetan Plateau by HPLC-DAD-APCI/MS

(2015) Huanhuan Lv et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Taste discriminating capability to different bitter compounds by the larval styloconic sensilla in the insect herbivore Papilio hospiton (Géné)

(2015) Giorgia Sollai et al.   JOURNAL OF INSECT PHYSIOLOGY

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

(2014) John N. Coupland et al.   PHARMACEUTICAL RESEARCH

Identification of bitter compounds in whole wheat bread

(2013) Deshou Jiang et al.   FOOD CHEMISTRY

Profiling of Metabolites in Oil Palm Mesocarp at Different Stages of Oil Biosynthesis

(2013) Bee Keat Neoh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39

(2013) Wibke S. U. Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New insights into the regulation of plant immunity by amino acid metabolic pathways

(2013) JÜRGEN ZEIER   PLANT CELL AND ENVIRONMENT

Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family

(2012) Susann Kohl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Composition and Antifungal Activity of the Fruit Oil ofZanthoxylum bungeanumMaxim. (Rutaceae) from China

(2012) Youwen Gong et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion

(2012) Elaine McMackin et al.   PUBLIC HEALTH NUTRITION

Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee

(2010) Stefanie Kreppenhofer et al.   FOOD CHEMISTRY

Sensory-Guided Identification ofN-(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice

(2010) Tessa Sonntag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors

(2009) Wolfgang Meyerhof et al.   CHEMICAL SENSES

Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer

(2009) Daniel Intelmann et al.   Chemosensory Perception

Structure, mechanism and engineering of plant natural product glycosyltransferases

(2009) Xiaoqiang Wang   FEBS LETTERS

Examination of Original Plant of Jamaica Quassia Extract, a Natural Bittering Agent, Based on Composition of the Constituents

(2009) Atsuko TADA et al.   Food Hygiene and Safety Science

Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitter Taste Receptors Influence Glucose Homeostasis

(2008) Cedrick D. Dotson et al.   PLoS One